Red Peppers With Maple Syrup and Chili

This little side dish or filler is related to the Cooked To Death Peppers[1], but is a lot faster to make and less oily. It doesn’t keep as long as Cooked To Death, but will be ok for 2-3 days in the refrigerator. It’s a nice bright color and flavor accent in a bento. Since it doesn’t keep as long, I make this in small quantities.

Recipe: Red Peppers With Maple Syrup and Chili

1 large sweet bell pepper (red is ideal but you could use yellow, orange or even green)

1/2 red chili pepper, de-seeded

1 tsp. olive oil

1 Tbs. maple syrup

Salt and pepper

Dash of soy sauce

Cut the bell pepper into small chunks or strips. Chop the chili pepper finely.

Heat up a frying pan with the oil. Add the peppers and sauté briefly until the peppers turn a brighter color and are coated with the oil.

Add about 1/2 cup of water, and bring to a boil. Add the maple syrup. Boil rapidly until the moisture is just about gone and syrupy and the peppers are cooked. Add salt and pepper, and a dash of soy sauce.